Sheet Pan Gochujang Chicken and Cabbage

Sheet Pan Gochujang Chicken Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken: Bone-in, skin-on thighs are chosen because they stay tender during roasting and the rendered fat bastes the cabbage beneath. Boneless thighs will cook about 10 minutes faster, so take them out early and let the cabbage continue roasting until tender.
Cabbage: Green cabbage holds up to high heat and catches the flavorful chicken drippings as it roasts, creating tender, caramelized edges. Look for a firm, heavy head with tightly packed leaves.
Gochujang: Gochujang is a Korean fermented chile paste made from fermented soybeans, glutinous rice, and red chili flakes. It brings sweet, savory, and spicy notes all at once, which helps build flavor complexity without needing many extra spices. Look for it in the international aisle, at Asian grocery stores or even at Trader Joe’s.
Soy sauce: Soy sauce adds saltiness and a savory layer that rounds out the sweetness of the gochujang. Avoid low-sodium soy sauce here; the reduced salt flattens the flavor against the intensity of gochujang.
Sesame oil: A small amount of toasted sesame oil contributes nuttiness and richness that enhances the overall depth of the dish. It’s used in small quantity so it doesn’t overpower the gochujang.
Garlic, honey and rice vinegar: Combined for a bright, tangy sauce to drizzle at the end. Rice vinegar brings a clean, sharp brightness that makes the sauce tangy and lively. It balances the richness of the roasted chicken and cabbage. Honey is used only in the finishing sauce, not on the chicken. It provides sweetness that rounds out the spice and salt while helping the sauce cling lightly to the food.
Garnishes: Sliced scallions greens and sesame seeds for color and crunch.

How to Make Gochujang Chicken and Cabbage

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Marinate the chicken: Whisk gochujang, soy sauce, sesame oil and a bit of neutral oil. Toss the chicken in half the mixture and set aside.
Prepare the cabbage: Cut into wedges, arrange on a greased sheet pan and brush lightly with oil and salt.
Layer and roast: Place the chicken skin side up over the cabbage so the juices baste the vegetables as they cook. Roast until the chicken is crisp and the cabbage is tender.
Finish the sauce: Stir garlic, honey and rice vinegar into the leftover gochujang mixture.
Serve: Let the chicken rest briefly, then drizzle with the sauce and sprinkle with scallions and sesame seeds if liked.

Substitutions and Variations

Gochujang alternative: Mix 2 tablespoons miso paste, 1 tablespoon chili paste and 1 teaspoon honey together to mimic the flavor balance.
Gluten-free: Tamari is an excellent gluten-free substitute that maintains the same umami balance as soy sauce.
Boneless chicken: If using boneless chicken, reduce the cooking time slightly as boneless chicken cooks faster.
Cabbage: Napa cabbage cooks faster, so start checking for doneness at 20 minutes. Alternatively, swap cabbage for bok choy, Brussels sprouts or carrots.
Sweetener: Maple syrup or brown sugar can be used instead of honey, but honey does give the smoothest texture and most balanced flavor.
Less spicy version: Use half the gochujang or add more honey for a milder version.
No rice vinegar? If you don’t have it, apple cider vinegar works as a substitute with a slightly fruitier note.
No sesame oil? If you don’t have sesame oil, substitute with a neutral oil and a sprinkle of toasted sesame seeds at the end.

Serving Suggestions

With rice or noodles: Pair your gochujang chicken and roasted cabbage with hibachi fried rice or hibachi noodles. Egg noodles tossed in a little butter and soy sauce would work too, or you might like to try kimchi fried rice to continue the Korean theme. Cauliflower rice is a low carb side dish option.
With pickles: Try quick pickled radishes or pickled carrots with your chicken and roasted vegetables.
Make wraps: Shred and layer leftovers into lettuce wraps with a drizzle of the extra sauce.
Desserts: Finish your Asian meal with a jiggly Japanese cheesecake or dragon fruit ice cream.

How to Store

Store: Keep leftover gochujang chicken with cabbage in an airtight container for up to 3 days.
Freeze: Not recommended, since the cabbage softens too much and the chicken skin loses its crisp texture after thawing.
Reheat: Reheat in a 400°F oven for 10 minutes to restore crispness to the chicken skin.